Ginger and Orange Cookies
Cookies made with love—and a house that still smells like the best scent in the world.
Equipment
- 1 1 large bowl
- 1 1 wooden spoon
- 1 1 preheated oven
- 1 1 flour sifter
Ingredients
- 100 gr Extra-fine sugar (I used regular sugar)
- 125 gr butter, cubed at room temperature
- 1 tbsp ginger or cinnamon, if you prefer
- 1 un orange zest only; use the rest to make juice and drink it
- 250 gr sifted all-purpose flour
- 1 un egg lightly beaten
- 2 tbsp golden syrup (can be honey, maple syrup, or another—I’ve used both and it turns out great)
Instructions
- Adults should start by preheating the oven to 180°C. Next, line two baking sheets with parchment paper and set them aside.
- In a large bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Mix in the sugar, ginger, and orange zest.
- In a small bowl, lightly beat the egg with your choice of golden syrup using a fork. Then mix this into the previous mixture with a wooden spoon until it forms a ball.
- Wrap the dough in plastic wrap and chill it in the refrigerator for about 10 minutes (I’ll take this opportunity to warn you that this dough is a bit finicky and can drive you crazy, because it sticks to the counter very easily, and since kids love to touch the dough, it gets warm, which doesn’t help. But with a lot of patience, it’ll work out—be brave and persistent; it’ll be worth it).
- After that time, roll out the dough with a rolling pin on a floured surface and cut it with your favorite cookie cutters—this time we chose stars and hearts.
- Arrange the stars slightly apart, bake them for 10 to 12 minutes (keep an eye on them because I think it took less time). Remove them, transfer to a cooling rack, and enjoy.